Gingerbread Houses

Gingerbread houses and Christmas just go together and making them is lots of fun for young and old, with lots of candy snitching!  Here is the recipe for gingerbread and the frosting.  The cookie cutters are from Wilton and can be purchased at Michael's at the beginning of the season.



Gingerbread

1 cup molasses

1 cup shortening

1 egg

1 cup sugar

1 t. vanilla

2 t. soda dissolved in ½ cup warm water

6 cups flour

1 t. salt

1 t. cinnamon

½ t. cloves

½ t. ginger

Bring molasses and shortening to a boil and simmer 2 minutes.  Cool.  Cream egg, sugar and vanilla.  Add soda and water.  Mix flour, salt and spices.  Add dry ingredients and molasses mixture alternately to the sugar mixture.  Mix well.

On a floured surface, roll out dough to ¼ inch thick.  Cut into desired shapes and place on greased baking tray.  Bake at 375º for 6 to 8 minutes.  If making house pieces, bake 10 minutes.

This recipe makes enough for 1 large house.  If the dough becomes stiff while rolling it out, put it on a plate and warm in the microwave for 30 to 60 seconds.

 Hard Royal Frosting

4 egg whites (about ½ cup)

1/8 t. cream of tartar

5-7 cups powdered sugar

Beat egg whites and cream of tartar until very stiff.  Add the powdered sugar a little at a time until the frosting is firm but not too stiff.

Company Carrots (from Aunt Shell)

Company Carrots

turn these into a fancy dish!

one of my favorite Thanksgiving/fall/holiday dishes

Easy - healthy - and quite easy

2.5 lbs. carrots whole (baby okay too)
     save quarter cup of the water you cooked the carrots in
1/2 cup mayonnaise
1T. minced onion
1 T. prepared horseradish (awesome little kick/secret ingredient!)
salt and pepper to taste
quarter cup of saltine crackers / crushed (I personally use more)
2 T. butter or margarine melted
a little bit of chopped parsley on top
a little bit of paprika on top

Directions:
cook carrots until tender, save a quarter cup of the water, if doing long carrots cut lengthwise, put in a 9x9 dish, then combine mayo, horseradish, salt and pepper (the sauce), put over the carrots, crackers/butter mixture on top.  (Sometimes I sprinkle more minced onion on top of the crackers.)

Bake @ 375 for 20 min.

Enough for 8 people

Yummy Apple Dip and Gift Idea

Just wanted to share a favorite apple dip and gift idea.  It takes just a minute to put together and is very tasty with the new crop of apples in the fall.  Here is the link:

Yummy Apple Dip and Gift Idea

(I am trying out adding a link to the blog so let me know if this works!)

Quick Tip for Sweet Breads

You know how difficult it can be to get sweet breads out of the pan?  This is a quick tip that makes it so easy and clean, especially with Chocolate Zucchini Bread that has a sugar and cinnamon topping.  None of the yummy topping falls off while trying to get the bread out and the bottom doesn't get stuck either.  Just lift it out.

Cut a piece of parchment the width of your bread pan.  For this size I cut the pre-cut squares in half.  Lightly grease your pan, put the parchment down in and lightly grease the parchment.  Flour the pan and tap out the excess.  Put your bread batter in and bake according to directions.  When baked, take out of the oven, let it cool and lift the bread out with the parchment.  Voile!

Artichoke Dip

This is a hot appetizer that you can make ahead and just throw in the oven when you need it. Heather found this great recipe that I love to serve over and over.

1 (14 oz.) can artichoke hearts, chopped

1 (4 oz.) can diced green chilies

1 heaping cup Monterey Jack cheese

¼ cup Parmesan cheese

1 cup mayonnaise

Mix all of the ingredients together.  Place in a baking dish.  Bake at 325° for 30 minutes, until bubbly and brown on the edges.  Serve with tortilla chips (my favorite) or your favorite crackers.  Serves about 12.

Parmesan Chicken Florentin

These are easy and so delicious.

4 oz. cream cheese, softened

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

6 T. Parmesan cheese, divided

6 boneless chicken breasts, ¼ inch thick (3 cut horizontally into cutlets)

1 egg

½ cup Ritz crackers crushed, about 10

½ t. Bon Appetit season salt

1½ cups spaghetti sauce, heated

Preheat oven to 375°.  Mix cream cheese, spinach, mozzarella cheese, salt to taste and 3 T. parmesan cheese until well blended.  Spread evenly onto chicken breasts and roll up tightly.

Beat egg in shallow bowl.  Mix remaining 3 T. Parmesan cheese, Bon Appetit and the cracker crumbs in a separate bowl.  Dip chicken bundles in egg then roll in crumb mixture.  Place chicken, seam sides down, in a 9 x 13 inch baking dish sprayed with cooking spray.

Bake 30 minutes or until chicken is cooked through.  Serve topped with spaghetti sauce.  Serves 6.

To make cutlets: place chicken breast on a cutting board.  Place your hand flat on it and cut through the middle horizontally.  This is much easier than pounding them out and makes a much better serving size.  

Green Flop Jello-O

Loved this fluffy lemon-lime goodness.  You can make with any flavor of Jell-O!  Reminded me of a green version of orange fluff but I love lemon-lime in jello and with cream cheese and cool whip I had to try.

Prep: 15 Min. + 4 Hours chilling
Makes: 16 servings... (yikes I'm the big jello eater around her should have waited for a party!)

2 cups lemon-lime soda
2 pkgs. (3 oz ea) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
2 carton (12 oz.) frozen whipped topping, thawed

what it looks like from the large bowl... cool zippy light creamy texture -

1.) Microwave 2 cups soda on high 1-2 minutes or until hot.  Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved.  Add cream cheese; process to blend.

2) Transfer to a large bowl; stir in chilled soda.  Whisk in whipped topping.  Pour into a 3 qt. bowl. Refrigerate, covered, for 4 hours or until firm.

Per serving: 159 calories, 7 g fat, 12 mg chol, 62 mg sodium, 21 g carb, 2 g prot, 0 fiber

Baked Beans... for BBQ, 4th of July, fun side etc.

I found this recipe in a magazine and wanted to try.  I was in charge of baked beans for a 4th of July picnic and I enjoyed my last batch but felt like these were more amazing and I like how they have a hint of beef in them.  Turned out great and my new go-to baked bean recipe.  Tell me what you think?! or share your favorite as well.

Prep: 10 Min.
Bake: 55 Min.
Makes: 8-12 servings

from Wendy Hodorowski, Bellaire, Ohio

1/2 lb. ground beef
1 large onion, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
2 Tbsp. yellow mustard
2 Tbsp. molasses
1/2 tsp. chili powder
2 cans (13.7 oz ea.) beans with tomato sauce (pork and beans)

1. Preheat oven to 350. In a large skillet, cook beef and onion over medium heat 6-8 min. or until beef is no longer pink, breaking up beef into crumbles; drain well.

2. Stir in sugars, ketchup, barbecue sauce, mustard, molasses and chili powder. Add the beans and the cooked, crumbled bacon.

3. transfer to a greased 13x9 in baking dish. Bake, covered, 45 min. Bake uncovered 10-15 min. longer until beans are heated through.

Per serving 323 Cal 8 g fat (3 g sat. fat) 28 mg chol, 970 mg sodium, 51g carb 4g fiber 14g pro

Chocolate Zucchini Bread

Zucchini seems to come on all at once and then how do you deal with it all? This is a yummy recipe and a great way to use zucchini.  I especially like the cinnamon/sugar topping.  It freezes really well.

{Makes 2 loaves}
Recipe by Our Best Bites

2 cups flour
2 t. cinnamon
1/2 t. salt
1 1/2 t. baking soda
6 T. unsweetened cocoa powder
3/4 cup mini chocolate chips

1/2 cup canola oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 t. vanilla
1/2 cup sour cream
3 cups grated zucchini

Topping:

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I like putting a piece of parchment in the pan so that when the loaf is cooked it comes out easily and none of the sugar cinnamon topping comes off.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.  Stir in the mini chips. If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.Set aside.

With a mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.  Add vanilla and sour cream and mix until combined.  Gently stir in the grated zucchini.  Add the remaining flour/chocolate chip mixture to the batter and stir just until combined.  Divide the batter between the two pans and sprinkle topping over each. Place pans on a cookie sheet for easy moving.  Bake in your preheated 350 degree oven for 50-60 minutes.  Set the timer for 45 minutes and then keep an eye on it for the remainder. 

When it’s done a toothpick should come out clean and the top will be gorgeous and cracked with sugar.  Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. 

Rainbow Cookies

a cute cookie for kids

A soft, chewy sugar cookie that children really love. Making the rainbows is a little extra work but worth it. 

1 cup margarine 
¾ cup sugar 
¾ cup brown sugar
2 eggs
1 t. vanilla
3 cup flour
½ t. soda 


Mix margarine, sugars, eggs and vanilla. Mix in flour and soda. Divide the dough into 5 equal parts color each red, orange, yellow, green and blue. Pat each color out on a piece of wax paper into a strip about 4 inches by 10 inches. Stack the strips on top of each other in rainbow order. Slice in ¼ inch slices. Gently curve each slice on a cookie sheet to look like rainbows. 

Bake at 375 for about 7 minutes. Makes 2 ½ dozen rainbows.

Greek Panzanella

I made this recipe because my single cherry tomato plant was producing like crazy.  I love this wonderful Greek version of panzanella with feta cheese.

This is divine and I was surprised that it was pretty much gone when dinner was over.  It makes a lot.  It was especially nice with fresh from the garden tomatoes.

3/4 cup olive oil, divided
6 cups rustic bread cut in 1-inch cubes
Kosher salt and freshly ground pepper
1 English cucumber, unpeeled, halved lengthwise
        and seeded, cut in 1/2 inch slices
1 red bell pepper, large dice
1 yellow bell pepper, large dice
2 cups cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 cup red wine vinegar
2 cloves garlic minced
1 t. dried oregano
1/2 t. Dijon mustard
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olives (optional - I didn't add because          I am the only one who likes them.)

Heat 1/4 cup olive in a large sautee pan until hot.  Add half of the bread and sprinkle with salt and pepper. Cook over medium low heat, tossing frequently, for 5 to 10 minutes, until nicely browned.  The lower temperature is better for even browning.  Do the second batch.

Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.

For the vinaigrette, place the vinegar, garlic, oregano, mustard and 1 t. salt and 1/2 t. pepper in a small bowl and whisk together.  Whisking constantly, slowly add the remaining 1/2 cup olive oil to make an emulsion.

Add the feta and bread to the vegetables in the bowl.  Pour the vinaigrette over and toss lightly.  Set aside for 30 minutes for the flavors to develop.  Season to taste and serve at room temperature.  This recipe is from Ina Garten.

Fruit Dip Recipes

It is summer and wonderful summer fruit is at it's best.  Just wanted to share two fruit dip recipes that make fresh fruit even yummier.

Strawberry Fruit Dip

1 (8 oz.) pkg. cream cheese
1 cup sugar
1 (12 oz.) tub Cool Whip
2 (8 oz.) strawberry yogurts

Mix cream cheese and sugar until well blended.  Add cool whip and yogurt and serve with your favorite fresh fruit.

Orange Fruit Dip

1 (8 oz.) pkg. cream cheese
1 (7 oz.) container marshmallow cream
1 T. orange zest
Dash nutmeg
Dash Ginger

Mix all ingredients together and serve with fresh fruit.

Tip: Orange zest should be the thin, orange part of the orange.  If you don't have a zester or microplane, use the very smallest holes of a grater.  You never want to catch the white part of the orange peel because it is bitter

Baked Salmon with Dill Sauce

This is pretty simple and very tasty.

1 salmon filet
Butter, melted - about 1/4 cup
Kosher salt

Place a piece of foil on a baking tray; spray with baking spray.  Place the salmon on the foil. Brush with melted butter and sprinkle with kosher salt.  Bake at 350° for 35 - 45 minutes. Salmon should flake when you separate it with a fork.  If you want to check with a thermometer, the thickest part should be 140°.

Dill Sauce
The perfect addition to salmon.

1 cup plain yogurt
1/4 cup mayonnaise
2 t. dill
1/2 t. bon appetit
Salt, to taste

Mix all ingredients and chill until ready to serve.

Homemade Ice Cream Binge

I'm not having my cholesterol checked any time soon.  Pretty sure it wouldn't be good news.
I am on a homemade ice cream kick and it doesn't seem to be subsiding.  I have tried royal dark chocolate, alpine milk chocolate, fresh peach, butter pecan, mint chocolate Oreo, starlight mint, peanut butter.   And I have others I want to try. My favorites are still vanilla and burnt almond fudge but I have those down to a science so no need to "practice" on those.   Besides, I love trying something new and different.

While I was in Denver, I mentioned to Stacie that I was making lots of ice cream and she let me borrow her Ben and Jerry's Homemade Ice Cream & Dessert book.  Lots of choices and possibilities.  I have to try more!

Here are some recipes that I have tried.  They fit in the Cuisinart ice cream freezer (except the burnt almond fudge and vanilla - half will fit in the Cuisinart) and make about 6 - 7 cups of ice cream.





Butter Pecan
Every time I would fly into Atlanta from South Africa, I wheeled into the nearest Ben & Jerry's and got their smallest cup of butter pecan ice cream.  It was divine!  And it felt like home.

1/3 cup butter, no substitutes
1 cup pecans (I go back and forth between halves and coarsely chopped)
1/2 t. kosher salt
2 eggs, 1 egg yolk
3/4 cup brown sugar
2 cups cream
1 cup milk
4 t. vanilla

Melt the butter in a skillet over low heat.  Add the pecans and salt. Saute, stirring, until the pecans start to turn brown and the butter is a light brown.  Put two paper towels over a bowl and pour the pecans and butter in to strain out the butter.  Put the pecans in the fridge to chill.

Beat the eggs for a minute and add the sugar.  Add the melted butter.  Beat about 2 minutes.  Pour in the cream, milk and vanilla.   Mix well.

Pour into the Cuisinart ice cream maker and freeze.  As it is beginning to get stiff, add the pecans and continue freezing until it is firm.

I have been working with this recipe for a while. Five batches later, I have it how I like it.  I tried the cooked custard base recipe that seems to be the most prevalent but it tasted like frozen pudding to me.  This is yummy.  Don't leave out the salt - that hint of salt on the pecans is what makes it.

Burnt Almond Fudge Ice Cream

Grandma Nelson’s original recipe for a divine dessert

6 eggs

3 ¾ cups sugar

3 T. vanilla

4 (1 oz.) squares unsweetened chocolate

1 ½ pints whipping cream

3 (12 oz.) cans evaporated milk (I use lowfat)

1 ½ cups toasted almonds, chopped

Beat eggs and sugar together until thick and lemon colored and sugar is dissolved. Add vanilla.

Meanwhile, melt chocolate on low in ¼ cup of milk, stirring constantly, until smooth. Add a little more milk and stir until smooth.   Add chocolate mixture, milk, and cream to egg mixture. Stir until smooth.  Mix in canned milk. Pour in ice cream freezer and freeze according to manufacturer’s directions. When almost finished, add the almonds.

Makes 5 quarts.  This is really a double batch for the Cuisinart.

To toast almonds: Place whole almonds in a Ziploc bag and pour in about 1–2 t. of vegetable oil.  Zip shut and coat the almonds with the oil.   Place on baking sheet. Bake at 350º for 15 to 18 minutes. To check for doneness, slice into an almond. When they are golden brown inside they are done. Remove from oven and sprinkle lightly with salt.

Homemade Vanilla Ice Cream

The easiest ice cream in the world to put together.  Fast and yummy.

This is a perfect vanilla base:

4 eggs

2 ¼ cups sugar

4 cups milk

4 cups heavy cream

4 ½ t. vanilla

½ t. salt

         

Beat eggs and sugar until stiff.  Add milk, cream, vanilla, and salt.  Place in 6 quart freezer and freeze according to freezer directions. You may add fresh fruit prior to the end of freezing such as 2-3 cups strawberries mashed or raspberries.  Makes 4 quarts.  This is also a double batch and splits in half well for the Cuisinart. 

Variations on the Vanilla:

Starlight Mint

One half vanilla ice Cream base

3/4 t. peppermint extract (the recipe calls for 1 t. but I like to be a little light on the peppermint)

A couple of drops of green food color

1 (3.5 oz.) Ghirardelli Mint Cookie chocolate bar, grated or finely sliced

            (I am still looking for the perfect chocolate for this.  Maybe Ritter's dark)

Mix the base, add the extract and food color. Put in the Cuisinart and freeze.  Just before it is finished, add the chocolate.

Vanilla Oreo

One half vanilla ice cream base

1 cup coarsely chopped Oreo cookies

Freeze the vanilla ice cream.  Add Oreo cookies toward the end.

Chocolate Chip Cookie Dough Ice Cream

One half vanilla ice cream base
Chocolate Chip Cookie Dough bits

     Chocolate Chip Cookie Dough
     5 T. butter, melted
     1/3 cup light brown sugar
     1/2 cup flour
     1/2 t. vanilla
     3/4 cup semi sweet chocolate chips, regular or minis or even mini M&M's

     Stir together the butter, sugar and vanilla.  Stir in the flour and chips.  Form into mini balls or chunks and put on a piece of parchment on a baking tray.  Put into the freezer to freeze.

Maple Nut Ice Cream

One half vanilla ice cream base - omit the vanilla
2 t. maple flavor
3/4 cup chopped pecans or walnuts

Mix the base and add the maple flavor.  Freeze beginning to get thick.  Add the nuts and finish freezing.

Note: Of course you can add anything you like.  Mashed raspberries or strawberries.  Mystic mint cookies chopped.  Reese's pieces, M&M's, chocolate chips, cookie dough, whatever.

Royal Dark Chocolate Ice Cream

Renlund's had Matt, Heather, Dan and I to dinner in Joburg and Ruth served this ice cream.  She used a Bournville Dark chocolate bar.  It was memorable.  She served one scoop each and that was satisfying.

3 cups cream

1 can (13.5 oz.) coconut milk (found in the Asian food section)

3/4  cup sugar

2 (3.5 oz.) Cadbury Royal Dark chocolate bars (I found this at Smith's)

1 t. vanilla

Heat the cream and coconut milk to medium.  Add the sugar and chocolate bars and stir until chocolate melts.  Add the vanilla.  Chill about 30 to 45 minutes.  Put in the Cuisinart and freeze.

Variations:

Alpine Milk Chocolate

1 (3.5 oz.) Ritter's Alpine Milk chocolate in place of the Royal Dark

This is a lighter flavor and is fabulous in an Oreo cone.

Chocolate Mint Oreo Ice Cream
Okay, this is the BEST ice cream!

1 cup coarsely chopped Oreo's, about 8 

4 oz. unsweetened chocolate

1 cup milk

2 eggs

1 cup sugar

2 cups cream

1 t. vanilla

3/4 t. peppermint extract

Pinch of salt

Place the Oreo's in the refrigerator while making the ice cream.

In a bowl, melt the chocolate in the microwave for 1 minute.  Stir until melted.  Microwave for another 20 seconds if it is not quite melted.  Pour into a saucepan and add the milk.  Cook over medium low heat, stirring constantly, until the chocolate is melted into the milk and it is smooth.  Remove from the heat and let cool.

Beat the eggs until light and fluffy.  Gradually add the sugar and continue beating until light and lemon colored.  Add the cream, vanilla and salt.  Mix.

Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate 1 to 3 hours.  Put in the Cuisinart and freeze.  When it is almost finished, add the Oreo cookie bits.

Note:  If you have ever used spearmint extract you will find that it tastes more like toothpaste.  

If you leave out the peppermint and Oreo's, you have the Ben and Jerry's rich chocolate base.  You can use that for whatever you like.

Fresh Peach Ice Cream

A summer delight!

4 peaches, skins and pit removed, pureed in the blender

1 1/2 cups sugar

1 (11.5 oz.) can peach nectar

2 cups cream

Mix the pureed peaches and the sugar.  Add the peach nectar and cream.  Place in the Cuisinart and freeze.

Stacie's Hawaiian Haystacks

Stacie made these for Lizzie's birthday dinner and they were YUM!
(What?  No chicken pillows?)

Chicken and sauce
1/2 cup butter
1/2 cup flour
1/2 t. salt
3 cups milk
1-2 t. dry minced onion
1 t. garlic salt
1 (10 3/4 oz. can cream of mushroom soup
4 chicken breasts, cooked and cut into cubes

Cooked rice

Toppings:
Chow mien noodles
Grated cheese
Celery, sliced
Cooked peas
Mandarin oranges
Green onions, sliced
Pineapple chunks
Slivered almonds
Tomatoes, diced


Melt the butter in a saucepan.  Add the flour and salt and stir until it is bubbly.  Add the milk and cook until thickened, stirring constantly.  Add soup and then the chicken.  Simmer on low for 15 minutes.  Serve with rice, chicken sauce and toppings.  Serves 6-8.

Hint:  Stacie likes to grill a lot of chicken on her "George Forman" grill, cut it in cubes and put it in bags of 2 cups or 4 chicken breasts in the freezer.  It makes it easy to make this recipe because she makes the sauce and throws in the chicken and it is all ready.

Overnight Oatmeal - healthy easy fancy delicious

Recipe from here: The Yummy Life

 

My ward friend Mel Bruse gave these out at a Relief Society Night "favorites" night and I fell in love.  I already LOVE oatmeal, it's healthy and filling, but her recipe was awesome.  Also on the website there are a lot of other varieties to try.  Do you have a favorite?  Even if you aren't that into Oatmeal it's worth a try!

 

Lasts about up to a week~  Although it usually doesn't stay around often

 

Fun to use as a party or shower favor too and tie with ribbon/tags etc.

Orange Fluff Jell-O Salad Six Sister's Stuff pg. 98

Great as a salad, side dish or dessert for parties or big dinners. 

I like how it holds up better than a plain Jello and love the taste during warmer months! 

 I do want to experiment with different gelatin and give that a try with taste and color. (pink/blue boy or girl... or green for St. Patty's etc.)

Ingredients:
1 (6 ounce) package cook and serve vanilla pudding (I typically find 3 ounces and buy 2)
1 (6 ounce) package orange gelatin
2 cups water
1 (16 ounce) container nondairy whipped topping  (cool whip I use and thaw a bit to make folding easier.  I never store in the freezer like they tell you to, always in my fridge)
1 (10 ounce) bag mini marshmallows
1 can pineapple tidbits (any size), drained
1 can mandarin oranges (any size), drained
2 bananas, sliced (optional)

Combine pudding mix, Jell-O, and water in a saucepan over medium heat and bring to a boil.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in whipped topping, marshmallows, and all fruit except bananas.  Chill about an hour before serving.  If using bananas, stir in right before serving so they don't turn brown.

Makes 8-10 Servings

I have made this twice the night before and still turns out great!  A new quick fav, and it's sort of fun to say you've made a "fluff" before.  I even took to a funeral for "fruit salad"  it was all gone so I think it was a fun new fruity dish.

 

from pg. 98

Six Sister's Stuff: Family Recipes, Fun Crafts, and So Much More!

A Cute Waffle Cook

Lizzie made whole wheat waffles this morning with a little help from Dad.  She and her Dad learned math facts while they were measuring ingredients.  Mom got to stay in bed and sleep in while they were busy making breakfast.  Stacie thought it was so nice to have breakfast all ready when she got up.  They look yummy!

Whole Wheat Waffles

A light, crispy waffle with a nutty wheat flavor.  Dad and I have them every Saturday night for dinner!

2 eggs
1/2 cup butter, melted
1 3/4 cup milk
2 cups whole wheat flour
4 t. baking powder
1 t. sugar
1/2 t. salt

Heat up your waffle iron.  Whip the eggs and butter together.  Add remaining ingredients and mix, but not too much.  Lightly butter the waffle iron and pour about a quarter of the batter on the iron.  Close the lid and let cook until golden brown.  Serve hot with butter, syrup, sliced bananas, strawberries, blueberries or whatever you love on waffles.  Make 4 large waffles.

These can also easily be made with white flour if you don't have wheat flour.  Be careful not to pour the melted butter into the cold milk or it will solidify in bits.  I whip the eggs and butter together first and then add the milk.

Fire-Roasted Artichokes

Artichokes - one half per person

Olive oil

Kosher salt

Freshly ground pepper

Hollandaise sauce

Preping the artichokes:
Snip the stem so that it is about a half inch below the artichoke.  With a very sharp knife, cut off the top of the leaves about one inch from the top.  With scissors, snip the tips of the remaining leaves to remove the thorn.

Fill a large pot with water and about 1/4 cup lemon juice.  Bring to a boil.  Add artichokes and keep the water at a rolling boil.  Cook about 25 minutes.  Remove from water, place on a plate, cover with plastic wrap and put in the fridge until cold.  This is best if done the day before.

Before serving, cut the artichoke in half.  Take out the purple leaves and the choke.  The choke is the fuzzy stuff.  Scoop it out with a spoon.

Roasting the artichokes:
Preheat the grill.  Brush both sides of the artichoke halves with olive oil.  Sprinkle with kosher salt and pepper.  Place on the grill, cut side up.  Grill with the lid closed for 10 minutes.  Flip them over and continue grilling another 10 minutes.  Serve on individual plates with hollandaise sauce or your favorite dipping sauce.

Hollandaise Sauce
This takes time and can't be rushed but is so worth it!

2 egg yolks
3 T. lemon juice
1/4 cup butter
1/4 cup butter

In small saucepan, whisk egg yolks and lemon juice.  Place in the stove at medium low and add 1/4 cup butter.  Stir until the butter is completely melted.  The point is for it to take a while to melt and begin to thicken.  If it is cooked to hot the egg yolk and butter will separate.  After the first butter is melted, add the second butter and keep stirring.  When the second butter is completely melted it should begin to thicken to the consistency of pudding.  Then it is finished!

Dad is perfect at Hollandaise because he just keeps stirring and doesn't stop.  He isn't distracted by other things and it always comes out perfectly.  I have tried a few mock hollandaise sauce recipes but am never very happy with them so I always come back to this recipe.  I only make it a few times a year anyway.


If you have never eaten an artichoke before, start with the outer leaves, dip in sauce and pull the soft end through your teeth to get the soft yummy portion of the leaf.  As you get closer to the center, the leaves are softer.  When you finish the leaves, slice up the heart of the artichoke and enjoy.  Absolutely heaven!

Cherry Crumble Pie

Cherry Crumble Pie
If you're new to making pies, this is a great recipe to try.  The crumb topping is delicious and really a no-fail choice for a top crust.  One of Matt's top 5...also a good combo of a cobbler/pie dessert that all seem to enjoy.  I'm sure other fruit would be just as great too~

Picture doesn't do it justice either - sorry I don't have a better pic~

1 (29oz.) jar tart pie cherries in water (usually I have to buy in 2 cans Smith's had them about $2.00/can which was better than Walmart's price)
3/4 cup granulated sugar
3 T. cornstarch
1/2 t. salt
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
1/3 cups walnuts, chopped (about 1.5 ounces)
1/2 t. ground cinnamon
3 Tablespoons cold unsalted butter, cut into small pieces
1 Baked Pie Shell
Vanilla ice cream optional to serve with

Heat the oven to 425F.  Drain the cherries and reserve 1/3 cup of the liquid.  Stir the cherries, granulated sugar, cornstarch, salt and reserved cherry liquid together in a medium-sized bowl.  Toss the flour, brown sugar, oats, walnuts, and cinnamon together in another medium-size bowl.  Mix in the butter using a pastry blender or your fingers until a crumbly mixture forms.  Pour the cherry mixture into the Baked Pie Shell.  Sprinkle the crumb topping evenly over the cherries.  Bake for 15 minutes.  Lower the oven temperature to 350F and continue to bake until the topping is deep golden brown--30-35 min. more.  Transfer to a wire rack to cool slightly.  Serve warm. (with vanilla ice cream!)

about 8 servings in 1 nine inch pie:   417 calories / serving
from The Farm Chicks in the Kitchen book

Ifs, Ands and Nuts Cookies

This recipe comes from the Lion House Cookies & Sweets cookbook.  It is an over the top peanut butter cookie with peanuts, chocolate chips and peanut butter chips.  Divine!

1 cup butter

1 ¼ cups chunky peanut butter

1 ½ cups packed brown sugar

½ cup sugar

2 eggs

2 cups flour

2 t. baking soda

1 cup unsalted peanuts

2 cups semisweet chocolate chips

1 cup peanut butter chips

Heat oven to 350°.  Beat together butter, peanut butter and sugars.  Add eggs and mix.  Add flour and soda.  Stir in peanuts, chocolate chips and peanut butter chips.  Shape into balls or use a cookie scoop and place on ungreased baking tray (I use a cookie scoop).  Flatten slightly.  Bake 8 to 10 minutes.  Makes 4 - 5 dozen.  

Any suggestions for a better name?  Let me know if you have any ideas.

Spaghetti Pie

This recipe is from Chelsea and is a little different from the one in the ward cookbook that I made for years.  Dan likes it better and I do as well.  It has a richer flavor and is more cheesy.

1 lb. lean ground beef
1/4 cup onion, chopped
1 T. minced garlic (Chelsea uses garlic salt)
1 (24 oz.) jar pasta sauce
1 (16 oz.) pkg. thin spaghetti noodles
2 T. butter
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups (8 oz.) mozzarella cheese, shredded, divided
4 eggs, beaten

Preheat oven to 350°.  Heat a large pot of water to boiling for the pasta.  

Brown ground beef, onion, and garlic.  Drain ground beef and stir in pasta sauce and simmer.  Season to taste with salt and pepper.  (I found that this needed the salt, about 1 t.)

Cook and drain pasta according to package directions.  Stir in butter and place in two pie tins or one 9 x 13-inch pan sprayed with non-stick spray.

In bowl, mix together ricotta, Parmesan, 1 cup mozzarella and the eggs.  Add salt, pepper and garlic salt to taste.  Spread mixture over pasta in pans and gently mix into the spaghetti.  Top with ground beef sauce.  

Bake at 350° for 20 - 25 minutes.  Top with remaining 1 cup of mozzarella and return to the oven to cook 5 more minutes or until cheese melts.  Serves 8-10.

Here is my advertising for Christopher Ranch peeled garlic in small pouches.  I love it and it is so quick and easy.  You can get peeled garlic in quart size containers at Costco but that is way too much garlic.

Also, while we were in Denver, Stacie picked up some Sartori Parmesan and it was divine.  It is made in Wisconsin and has the best flavor and isn't dry.  I loved it (not the price but the flavor).

A Good Cook?

I have finally figured out that I am not so much a good cook as I am a tenacious recipe collector who loves to cook.  If I eat a particular food that I think is wonderful, tasty, beautiful, etc. then I go after that recipe until I have it. Sometimes it is a matter of asking someone over and over for it, sometimes I look through cookbooks and online to find a recipe I want to try, sometimes I try something new from a favorite cookbook, sometimes I have asked someone to show me how they make a particular recipe, sometimes I keep asking enough questions that I can figure it out and sometimes I just happen to find a great recipe by serendipity!


In October I was at Baker's Cash and Carry and they had some very fine chocolate sprinkles that are real Guittard chocolate.  They reminded me of the Bordeaux chocolate that See's Candies makes.  It has a light brown cream center with nuts, dipped in chocolate and covered with these fine sprinkles.   I bought the sprinkles and started looking for a recipe that seemed comparable.  Of course, it is possible to find lots of copycat recipes but they didn't look great.  I kept seeing reference to panuche fudge.  I looked that up in my candy cookbook and gave it a try. I found a great center for chocolates that I like quite a bit and will make again.  (And I like it better than the See's version)  Just a little recipe serendipity there.

So, being a great cook is a lot about having great recipes.  It is about having friends who are great cooks.  It is about not being afraid to try something new, asking lots of questions and not worrying if something doesn't turn out.  Sometimes that happens.  It is all about sharing good food with family and friends and enjoying it. And in the end, sharing good food with family and friends is the best reason for cooking.

Cherry Squares

I know I missed sending this post for President's Day but I will send it out anyway.  Grandma Nelson always made cherry squares on George Washington's birthday, which happened to be celebrated separately from Abraham Lincoln's birthday when I was growing up.  Cherry squares were always a favorite of Grandpa's.  I tried to make them on President's Day every year when my kids were growing up.  I have added the story of George Washington and the cherry tree at the bottom.  I think there are two lessons here: always tell the truth and give your children a warm and loving environment where they can feel comfortable telling the truth.

Here is the recipe (this is really just cherry pie with a twist and glaze!)

Cherry Squares

2 (21 oz.) cans cherry pie filling
Pastry
Glaze made with powdered sugar and water

Roll out your pastry to fit in the bottom and up the sides of an 8x10-inch baking dish.  Lay the pastry in the pan, making sure it extends up the sides.  Pour in the two cans of cherry pie filling **.  Roll out another crust the size of the baking dish.  Set the dish on the pastry and cut around it so that it just fits on top.  Cut slits in the top.  Lay over the cherries.  Press the bottom pastry edges down over the top crust.  Bake at 425 degrees for about 20 to 25 minutes, until the crust is golden.  Drizzle with glaze.

**When I was growing up, Grandma would bottle her own pie cherries.  Talk about work.  We would sit out on the lawn, under the trees, with a bowl of tart cherries and squeeze the pits out and throw the cherries in another bowl.  Grandma would put them in bottles with sugar water and process them.  When she wanted to make cherry squares she would put a bottle full in a pan, add cornstarch and sugar and stir until it was thickened.  Then she would let them cool and make her cherry squares.  Besides the homemade being a heck of a lot of work, I like the flavor of the canned better!


The Story of the Cherry Tree

     When George was about six years old, he was made the wealthy master of a hatchet of which, like most little boys, he was extremely fond. He went about chopping everything that came his way.

     One day, as he wandered about the garden amusing himself by hacking his mother's pea sticks, he found a beautiful, young English cherry tree, of which his father was most proud. He tried the edge of his hatchet on the trunk of the tree and barked it so that it died.

     Some time after this, his father discovered what had happened to his favorite tree. He came into the house in great anger, and demanded to know who the mischievous person was who had cut away the bark. Nobody could tell him anything about it.

     Just then George, with his little hatchet, came into the room.

"George,'' said his father, "do you know who has killed my beautiful little cherry tree yonder in the garden? I would not have taken five guineas for it!''

     This was a hard question to answer, and for a moment George was staggered by it, but quickly recovering himself he cried:

     "I cannot tell a lie, father, you know I cannot tell a lie! I did cut it with my little hatchet.''  The anger died out of his father's face, and taking the boy tenderly in his arms, he said:

     "My son, that you should not be afraid to tell the truth is more to me than a thousand trees! Yes - though they were blossomed with silver and had leaves of the purest gold!''

Kitchen Shortcuts - Peppers

I learned to cut a pepper by cutting out the core at the top, rinsing out the seeds and then slicing it in half then in slices or dices.  There is a much easier way! 

Rinse the pepper and put it on your cutting board.  Slice down the edge of one side.  Turn it and slice the next side until you have sliced all four sides.  And it's done.  The seeds are thrown away with the core and you can slice or dice the pepper however you like.  It is so slick!

Tres Leches Cake

1 French vanilla cake mix (or yellow)

1 (12 oz.) can evaporated milk

1 (14 oz.) can sweetened condensed milk

2 cups heavy cream

Sweetened whipped cream for frosting the cake

Bake cake according to package directions in a greased 9 x 13-inch pan.  While cake is still warm, poke holes across entire surface with a fork.  Stir together evaporated milk, sweetened condensed milk and cream.  Slowly pour milk mixture over warm cake.  Take your time so that it distributes evenly.  Refrigerate until completely cool or overnight.  Frost cake with whipped cream.  Cut and serve.  May be garnished with sliced strawberries, kiwi, mango and raspberries or a drizzle of caramel sauce.

Chicken Enchiladas

This recipe is so easy and always a hit!

7-8 large chicken breasts, cooked and shredded or finely diced (about 6 cups)

2 (15 oz.) cans black beans, drained and rinsed

36 oz. salsa (about 2/3 to ¾ jar of Jack’s Medium Fresh Salsa from Costco)

1 quart cream (real whipping cream is the best!  If you prefer, use half and half)

3-4 cups grated cheese

Flour tortillas, about 24 of the 8” size

Fresh limes

Combine cooked chicken, beans, salsa and half of the cheese in a large bowl.  Spray 2 or 3 9x13-inch glass baking pans with non-stick cooking spray.  Pour just enough cream in each pan to cover the bottom.  Using a separate round pie tin filled with cream, dip both sides of each tortilla in cream, drain.  Fill tortilla with 1/2 cup chicken mixture, roll up and place in 9x13-inch pans, filling pans from end to end.  Pour remaining cream over the top and sprinkle with the remaining cheese.  Cover with foil sprayed with non-stick cooking spray.

Bake, covered, 45 minutes at 350°.  Squeeze fresh lime juice on top just before serving.  Makes about 24 8” enchiladas.  Can be prepared ahead and refrigerated up to 2 days before baking. 

Serve with a Mexican tossed salad, cornbread, lime rice and fresh fruit.  From Rosemary Wixom.

(Sorry my picture wasn't the best.  These got a bit burned on the bottom when I was trying to bake two pans at a time.)